EFFECTS OF POLYPHOSPHATES ON FLAVOR VOLATILES OF POULTRY MEAT

被引：13

作者：

RAO, CS ^{[1
]}

DILWORTH, BC ^{[1
]}

DAY, EJ ^{[1
]}

CHEN, TC ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,MAFES,POULTRY SCI DEPT,STATE COLL,MS 39762

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00573.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：847 / 849

页数：3

共 17 条

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[12] CHICKEN FLAVOR - IDENTIFICATION OF SOME CHEMICAL COMPONENTS AND IMPORTANCE OF SULFUR COMPOUNDS IN COOKED VOLATILE FRACTION [J].

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PEARSON, AM ;

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SCHWEIGERT, BS .

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[13] AROMA OF CANNED BEEF - GAS-CHROMATOGRAPHIC AND MASS-SPECTROMETRIC ANALYSIS OF VOLATILES [J].

PERSSON, T ;

SYDOW, EV .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :377-385

[14]

PIPPEN E. L., 1958, FOOD RES, V23, P103

[15] EFFECTS OF A POLYPHOSPHATE SALT ON EATING QUALITY OF PRECOOKED-REHEATED AND FRESHLY COOKED TURKEY ROULADES STORED 4 AND 8 WEEKS [J].

SMITH, ML ;

BOWERS, JA .

POULTRY SCIENCE, 1972, 51 (03) :998-&

[16]

SPENCER JV, 1963, POULTRY SCI, V42, P1310

[17] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS [J].

TARLADGIS, BG ;

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DUGAN, L .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) :44-48

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